Emulsifying salt increase stability of cheese emulsions during holding
Author:
Funder
Lactosan A/S
The Danish Ministry of Food, Agriculture and Fisheries
Publisher
Elsevier BV
Subject
Food Science
Reference9 articles.
1. Factors determining large-strain (fracture) rheological properties of model processed cheese;Bowland;Journal of Dairy Science,1999
2. Effects of emulsifying salts reduction on imitation cheese manufacture and functional properties;El-Bakry;Journal of Food Engineering,2010
3. Effect of chelating salt type on casein hydration and fat emulsification during manufacture and post-manufacture functionality of imitation cheese;El-Bakry;Journal of Food Engineering,2011
4. Changes in the mineral balance of milk submitted to technological treatments;de la Fuente;Trends in Food Science & Technology,1998
5. Cheese as an ingredient;Guinee,2004
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